If there is one thing my Mother would tell you about me it is that I don’t like change.
This is partially true, I’d like to think that I’m becoming more accepting of change, seeking it out on my own. But sometimes life gets rattled, things change too quickly for me. People come and go into our lives, decisions about next steps have to be made, things happen that make us slow down in our tracks. Because the only thing that is guaranteed in life is change.
The events that occurred last week, and with every school shooting, hit a little too close to home. I will never forget sitting in my 10th grade social studies class learning that a good family friend who worked as a principle in a different school district had been shot and killed. I still remember hugging his wife, my first grade teacher, at his funeral. He was the only person killed that day, protecting the lives of students in his school. And while it’s no where near the magnitude of Virginia Tech, or Aurora, or Newton, it still changed lives forever.
Remembering that change and pain made me want to just hole up and wait for this phase to pass, but strength comes from continuing to face the world and dealing with it one day at a time. And deal with it I did by stress baking. The smell of molasses and cinnamon and freshly grated ginger put a smile on my face. I plugged in the lights on my Charlie Brown Christmas tree and let myself savor the small moments. I wrapped presents in pink and silver paper because it is so very me. I remembered all I have to be thankful for, knowing that I am selfishly so thankful that all of my friends and family members are safe and well.
And I proceeded to eat lots of gingerbread and drink gingerbread tea. Because sometimes comfort is just what the heart needs.
Gluten-Free Gingerbread Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (serves 9)
- 1 cup all-purpose gluten-free flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 tbsp fresh grated ginger
- 1/4 cup brown sugar
- 1/4 cup unsulfured molasses
- 1 tablespoon maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup unsweetened almond milk
- 2 eggs
Preheat oven to 350 F. Line an 8×8 inch baking pan with parchment paper.
In a medium bowl whisk together flours, spices, baking powder, baking soda and salt. Set aside.
In a large bowl whisk together fresh ginger, brown sugar, molasses, maple syrup, melted coconut oil, almond milk, and eggs until well-combined. Slowly whisk dry ingredients into wet, whisking out any large lumps until fully combined.
Spoon the batter into the pan and level with a spatula. Bake for 28-30 minutes, or until a toothpick in the center comes out with clean.
Allow to cool at least 10 minutes in the pan before removing.
Cake makes everything a little bit better.